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Beef Tea
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve with dry toast.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
753Calories
41 gProtein
1 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein41 g
Carbohydrates0.8 g
Fiber0 g
Sugars0 g
Total Fat64 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium6703 mg
Potassium586 mg
Calcium35 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus320 mg
Zinc10 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B124.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.2 mg
Folate6.8 mcg
Choline117 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 297. The excerpt below is the record exactly as published.
Beef Tea. — For making Beef Tea the meat ought not only to be fresh but should be as freshly killed as possible. (1) . Take one pound of the freshest beef without the least particle of fat, gristle, sinew, or skin. Mince the beef with a knife (do not use the mincing machine). Put the beef into one pint of cold water, and stir for ten minutes. Bring it to the boil, and boil it for half an hour, never ceasing to stir it. Strain, and add a dust of salt
Cook this with the app: pantry check, scaling, and the assistant.